Super-Stuffed Mexican Potatoes Recipe

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Super-Stuffed Mexican Potatoes Recipe
Super-Stuffed Mexican Potatoes Recipe photo by Taste of Home
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Super-Stuffed Mexican Potatoes Recipe

Read Reviews
5 3 3
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These taters are packed! Your whole family will enjoy this hearty stuffed potato. —Steve Westphal, Wind Lake, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min

Ingredients

  • 4 large baking potatoes
  • 1 jar (16 ounces) black bean and corn salsa
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 cup cubed process cheese (Velveeta)
  • 1 medium tomato, chopped
  • Optional toppings: chopped green onions, sliced ripe olives and sour cream

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Super-Stuffed Mexican Potatoes in Simple & Delicious June/July 2012, p20

Nutritional Facts

1 stuffed potato (calculated without optional ingredients): 518 calories, 9g fat (5g saturated fat), 50mg cholesterol, 1267mg sodium, 88g carbohydrate (12g sugars, 13g fiber), 26g protein.

  • 4 large baking potatoes
  • 1 jar (16 ounces) black bean and corn salsa
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 cup cubed process cheese (Velveeta)
  • 1 medium tomato, chopped
  • Optional toppings: chopped green onions, sliced ripe olives and sour cream
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
  2. Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
  3. Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Super-Stuffed Mexican Potatoes in Simple & Delicious June/July 2012, p20

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Reviews forSuper-Stuffed Mexican Potatoes

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Jellybug User ID: 53068 268577
Reviewed Jun. 27, 2017

"Wow, these were amazing. easy and Delicious!! KEEPER!"

MY REVIEW
leeart User ID: 2566328 256210
Reviewed Oct. 31, 2016

"This recipe is a keeper for sure. So easy to prepare and also easy to play around with as far as ingredients go. We like chopped red onion, tomatoes, and green pepper along with olives and corn for topping."

MY REVIEW
[email protected] User ID: 6331966 235927
Reviewed Oct. 29, 2015

"My husband and I really loved this recipe. It was easy to make and delicious! Will definitely make it again."

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